Java Beef Stew

Another great recipe from Art Smith (with some small additions). This stew is yummy, and it freezes beautifully.

• Ready In: 3 hrs
• Serves: 8

Ingredients

• 3  lbs beef chuck, cut into 1 . 5 inch cubes
•  salt and pepper
• 2  tablespoons olive oil
• 2  medium onions, chopped
• 4  garlic cloves, finely chopped
• 2  cups  hearty red wine (Zinfandel or Shiraz)
• 1  cup  strong brewed coffee
• 1  tablespoon dried thyme
• 1  bay leaf
• 1  lb  red potatoes, chunked
• 2  medium carrots, chunked
• 2  medium parsnips, chunked
• 1⁄3 cup unsalted butter, softened
• 1⁄3 cup flour

Directions

1. Season beef with salt and pepper. Heat oil in large dutch oven over medium-high heat and brown beef in batches, without crowding. Transfer browned beef to bowl or platter.
2. Add more oil to pot if needed. Cook onions until soft, about 6 minutes. Add garlic and cook one minute more.
3. Add wine and coffee. Bring to a boil over high heat. Scrape up browned bits in bottom of pot with a wooden spatula.
4. Return beef to pot and add thyme and bay leaf. Bring to a boil.
5. Reduce heat to low, cover the pot, and simmer until beef is almost tender, about an hour and a half.
6. Add veggies to the pot. Continue cooking until beef and veggies are tender, another 30 minutes.
7. Mix butter and flour together to form a paste. Stir in to simmering stew a pinch at a time until desired thickness is achieved. Discard any remaining butter and flour paste.